molasses bread

Here's a recipe for a whole wheat bread with molasses.  I've got another one made with oatmeal which also has good molasses flavour. 

Quebec Brown Bread

from The Great Canadian Bread Book by Janice Murray Gill

permission from author to post.

2 tbsp. active dry yeast (less if using instant)

1 tsp. sugar

1/2 cup lukewarm water

1 cup cold water

1 cup scalded milk

1/3 cup molasses

1/3 cup shortening or lard

1-1/2 tbsp. salt

5 cups ww flour

2-1/2 cups a-p flour

Proof the yeast with the sugar in the lukewarm water.  Combine shortening, molasses, and salt in large bowl and pour scalded milk over.  Stir to melt fat.  Add cold water.  Check temperature and add yeast mixture.  Mix the flours together, holding back a little white flour for kneading.  Beat mixed flours into liquids until dough is too stiff to beat and cleans the sides of the bowl.  Turn out onto board and knead well, adding enough flour to make a soft dough.  Continue kneading until elastic, adding more flour if necessary.  Place in greased bowl; cover and leave to rise till double.  Punch down, and shape into two loaves and place in greased loaf pans.  Cover with a tea towl and let rise till double or perhaps just a little more.  Bake in 400 deg.F. oven for 25 to 30 minutes.  Turn out and cool on racks.

Hi Flourgirl. I love Molasess in breads, and bran muffins.

Laurel's Kitchen bread book has several refferences for Molasses breads. Three are quick breads, and nine yeast breads. Deep Dark Date Bread is one yeasted bread. There are ryes, and Ukrainian Black Bread sounds great. Spicy currant is one I have tried, and will again, as I think I can surpass my first try.  Ray